Wednesday, October 1, 2008
onions for dinner
They were just so cute, and I'd just seen the recipe for Balsamic Glazed Cippoline on Smitten Kitchen. Since Matt considers vinegar to be an essential food group, I knew I had to try it.
They cooked up nicely (though the peeling took a long while) and the sauce thickened (with the help of half a cup of spaghetti sauce—brilliant!) to a gloriously rich goo. I seared up a little steak, which we served on polenta with the onions and sauce on top.
The reduced vinegar sauce was velvety and delicious. Accenting the steak perfectly, it mixed with the juices and brought out a sweet tang in the dish, reminding me of demiglace or some other high-effort sauce.
By the end of the meal, though, we both were sort of onioned out. It was a lot of onions, no matter how cute and delicate they were. But I would make the sauce again—maybe with a mix of onions and mushrooms? Sweet and sour portobellos? On lamb? Or salmon, even?
Here is the recipe, adapted from Mario Batali by the amazing Deb at Smitten Kitchen.